Roasted vegetable pesto pasta recipe
I guess this could be classed as my recipe, but it was more ‘let’s throw these vegetables into the oven and hope they taste okay’ – but they did! It’s a delicious meal and totally versatile so if you wanted to add meat, or swap the vegetables for ones you like, you can definitely do that. You could also use red pesto, or not use pesto at all and use a different sauce, it’s completely up to you! But this is my favourite way of eating this meal.
About this dish:
Prep/cooking time: 35 mins
Difficulty level: Easy peasy
Serves: 1 person
- 1 red bell pepper
- 1 red onion
- 3 tomatoes
- 2 cloves of garlic (change according to preference)
- Sunflower oil
- Green pesto (amount is dependent on preference)
- Pasta (I use fusilli but of course you can change this)
- Salt and Pepper to taste
- Mozzarella ball
Set the oven to 200°C and while this is preheating chop the vegetables, the size can depend on what you prefer, but I like to have them quite chunky. Put the vegetables in an oiled baking tray and toss some more oil on top, making sure they’re all coated, put the garlic cloves in too. Leave to cook in the oven for 10 minutes before starting on your pasta.
I’m sure you already know how to boil pasta, so do that! Once the pasta’s boiled add as much pesto as you’d like and tear the mozzarella ball to stir it. The vegetables should be slightly browned and almost look wrinkly when they’re done. Serve into a pasta bowl and enjoy!
This recipe is super easy and versatile, you can see it doesn’t take a huge amount of effort and results in a tasty dinner. If you do decide to give it a go, I hope you enjoy it as much as I do!
Emily Best lives in Liberty Works at our Student Accommodation Sheffield. She is studying English and is in her 1st year at Sheffield Hallam University.